Rump steak with quick mushroom and red wine sauce DrinksFeed

Rump steak with quick mushroom and red wine sauce DrinksFeed Kagisho Catering, Centurion Cylex® profile mushroom sauce for rump steak Rump Steak with Mushroom Sauce 71/365 Vicki Flickr BUSOG! SARAP!: This water doesn’t rock our boat, SOUTH BANK. Kagisho Catering, Centurion Cylex® profile Rump steak with quick mushroom and red wine sauce DrinksFeed

mushroom sauce for rump steak Rump steak with quick mushroom and red wine sauce DrinksFeed Elegant Port Wine Mushroom Sauce

If you're looking for an elegant addition in your dinner menu, do that easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, and is just as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any sort of mushroom you would like, or combine a couple of varieties to get a gourmet touch.

 

Mushrooms are abundant in vitamins and nutrients along with flavor. One portobello mushroom has just as much potassium being a banana; potassium plays a crucial role in cardiovascular health insurance is shown to help regulate hypertension. Mushrooms may also be an excellent source of B vitamins like riboflavin and niacin, and they are full of selenium, a powerful antioxidant recognized to help in reducing the chance of cancer of the prostate.

Port wine is a sweet, red dessert wine available in dry and semi-dry varieties. When used for cooking, it adds a deep, complex flavor, perfectly suitable for finer dining. In this sauce, it's flavor is carried adequately by the mushrooms. This sauce is the perfect way to turn an everyday meat and potatoes meal in a romantic dinner, which is certain to impress your invited guests if serving a large group.

Elegant Port Wine Mushroom Sauce
3 tablespoons butter
1/4 cup shallots, chopped fine
1 pound of mushrooms, any variety or even a combination, thoroughly cleaned and cut into bite-sized pieces
1 cup port wine, any variety
1 bay leaf (optional)
1/4 cup Dijon mustard
1 14-ounce can beef broth (or vegetable broth, if the lighter flavor is desired)
1 tablespoon cornstarch
2 tablespoons water
1 tablespoon cold butter (optional; use for richer results)

Melt two tablespoons of butter in a very large skillet over medium-high heat. Stir in the shallots, and cook until linked with emotions . soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out from the skillet in to a bowl and hang up aside.

Pour the port in the skillet, add the bay leaf if desired, and convey to your boil over high heat. Boil for six or seven minutes, or until the port starts to reduce and handle a syrup-like quality. Whisk inside the mustard and broth. Dissolve the cornstarch in the water, and whisk them to the boiling sauce. Stir until the sauce thickens. Remove the skillet from your heat and whisk inside remaining 1 tablespoon butter, if desired, until it melts into the sauce. Stir the cooked mushrooms back in to the sauce.